Description
A perfectly balanced, creamy, and flavorful egg salad served on toasted bread for the ultimate comfort meal.
Ingredients
8 large eggs
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup finely diced celery
2 tablespoons finely chopped red onion
1 tablespoon fresh dill, chopped
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 teaspoon lemon juice
8 slices toasted sourdough bread
Instructions
Step 1: Boil the eggs by covering them with cold water, bringing to a boil, then letting sit covered for 12 minutes.
Step 2: Immediately shock the eggs in an ice bath for 10 minutes to stop cooking and make peeling easier.
Step 3: Peel and coarsely chop the eggs into uniform pieces.
Step 4: In a bowl, mix mayonnaise, mustard, lemon juice, and spices until well combined.
Step 5: Fold in the eggs, celery, onion, and herbs until everything is evenly coated.
Step 6: Spread the mixture onto toasted bread and serve immediately.
Notes
For the best results, use a high-fat mayonnaise like Duke's and always toast your bread to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 370mg
